This recipe for butternut squash soup can win over even the skeptics who aren’t fans of butternut squash. It’s perfect on a cold day with a Berry Spinach Salad and a sandwich, like our Easy Chicken Salad. It can be made ahead of time and even frozen for later on. Roasting the butternut squash adds to the rich flavor of the soup. Try it!

What does butternut squash soup taste like?

Butternut squash soup reminds me of a sweeter, more flavorful version of a potato soup, without all the fattening additions. I mean, don’t get me wrong, I think some crumbled bacon on top of the butternut squash soup is a great idea, ha!

How to make Butternut Squash Soup

To make our Butternut Squash Soup recipe you’ll first need to roast the squash. Roasting it adds a lovely flavor that goes well with the rest of the ingredients in the soup. So preheat oven to 400 degrees F. Line a small baking sheet with parchment. Place butternut squash in pan. Melt 1 TBSP butter and toss lightly with squash. Spread squash out evenly in pan and roast for 15 minutes.

While the squash is roasting, you can begin preparing the rest of the soup. Saute onions in a large saucepan. You want a pan that’s big enough to hold all the soup ingredients AND be able to accommodate the immersion blender later on. I’d aim for a 2-3 quart saucepan. Add squash, broth, water, and spices to pan. Bring to boil.

Reduce heat and add in cream cheese. I like using Greek Yogurt Cream Cheese because it has half the fat and more protein than regular cream cheese. I most often find it at our local Kroger store. Heat 5 minutes, until cheese is soft and can be mashed up.

Puree mixture with an immersion blender or food processor in batches until smooth. Add additional broth to achieve desired consistency. Serve with a swirl of sour cream and fresh sage, if desired.

What spices to add to butternut squash soup

To increase the flavor of this butternut squash soup, we added dried marjoram, as well as salt, pepper and a dash of cayenne pepper! If you don’t have marjoram on hand, you can use oregano instead. Marjoram is a bit sweeter, which makes it perfect for this recipe!

How to make Butternut Squash soup faster

Here are tips to making this 30 minute butternut squash soup even faster:

–swap out the diced onion with 1 teaspoon onion powder

–skip roasting the butternut squash and instead, place it in a glass or ceramic bowl with 1/4 cup water and microwave for 3 minutes, then proceed with the recipe

–use an immersion blender to puree the soup in the saucepan, instead of spending more time & dishes transferring soup to a blender!

Ingredients needed to make Butternut Squash Soup recipe

Here’s what you need to make this Butternut Squash soup:

1/2 cup chopped onion

3 TBSP butter, divided

3 cups peeled and cubed butternut squash (16 oz)

1 can chicken broth (14.5 oz)

1 cup water

1/4 teaspoon dried marjoram

1/8 teaspoon ground black pepper

dash of ground cayenne pepper

1 (8 ounce) block greek cream cheese

salt, to taste

Steps to make Roasted Butternut Squash Soup recipe

To make our Butternut Squash Soup, here’s what you need to do:

Preheat oven to 400 degrees F. Line a small baking sheet with parchment. Place butternut squash in pan. Melt 1 TBSP butter and toss lightly with squash. Spread squash out evenly in pan. Roast for 15 minutes.

Meanwhile, in a large saucepan, saute onions in remaining 2 TBSP butter for 7-8 minutes, until tender.

Add squash, broth, water, and spices to pan. Bring to boil. Reduce heat and add in cream cheese. Heat 5 minutes, until cheese is soft and can be broken up.

Puree mixture with an immersion blender or food processor in batches until smooth. Add additional broth to achieve desired consistency. Serve with a swirl of sour cream and fresh sage, if desired.

Instructions

Preheat oven to 400 degrees F. Line a small baking sheet with parchment. Place butternut squash in pan. Melt 1 TBSP butter and toss lightly with squash. Spread squash out evenly in pan. Roast for 15 minutes.

Meanwhile, in a large saucepan, saute onions in remaining 2 TBSP butter for 7-8 minutes, until tender.

Add squash, broth, water, and spices to pan. Bring to boil. Reduce heat and add in cream cheese. Heat 5 minutes, until cheese is soft and can be broken up.

Puree mixture with an immersion blender or food processor in batches until smooth. Add additional broth to achieve desired consistency. Serve with a swirl of sour cream and fresh sage, if desired.

Is Butternut Squash Soup Healthy?

Can you freeze butternut squash soup?

Yes, you can freeze butternut squash soup for 2-3 months in an airtight container. Just cool the soup on the countertop prior to freezing and remember to leave about 1/2″ of space at the top of the container to allow for expansion.

Comments

Attractive new element, definitely looking forward to more of this! Got inspired to try the salad for dinner and it was simply divine!!!<br /><a href="http://www.personalchef.com&quot; rel="nofollow">Personal Chef To Go</a><br />